Gluten Free Peach Soft Pie: Butter Free Recipe
The Soft peach cake is a light dessert with a rustic testy,thanks to buckwheat flour and coconut sugar.
The dark chocolate chips in the dough make everything more delicious, while the peaches make this cake fresh and fragrant, perfect for the summer.
It is so soft that it seems to eat a cloud, believe me it will appeal to everyone, young and old.
Inside this cake you will not find butter, sugar, cow’s milk, for this reason it is a cake suitable for everyone, celiacs, lactose intolerant and vegetarians.
Now I leave you to the recipe of my Gluten free soft peach cake!
50 g of Almond Flour
80 g of Rice Flour
50 g of Buckwheat Flour
150 ml of Almond Milk
60 ml of Extra Virgin olive oil
70 g of dark Chocolate
50 g of Coconut Sugar
10 g of Cream of tartar
1 tsp of Bicarbonate
2 yellow Peaches
Q.b Vanilla powder
Preheat the oven to 180 degrees.
In a bowl, add the eggs and coconut sugar, mix quickly until the mixture is fluffy. Pour the flour, milk, oil and vanilla into the bowl. Continue to mix, add the chocolate, a peach and a half cut and finally the cream with the baking soda.
Pour the mixture into an 18 cm mold, lined with baking paper, add the sliced peach to the surface and cook for 40 minutes at 180 degrees, static oven.
After the time has elapsed, do the toothpick test, if it is dry, remove from the oven and let it cool. Your soft peach cake is ready!